Work

Effect of Lactococcus lactis on Texture and Flavor of Cheddar Cheese during Ripening

Year: 2013

Type: article

Source: Food Science

Author: Chen Jun-lian

Institution: Changzhou Architectural Research Institute Group (China)

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2382449063

FWCI:

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Related to: 10